Here at the forum, Memorial Day Weekend has always been an unofficial "National Paella Day" (even thought it is the whole weekend); many members would discuss preparations and post photos of their work, and a good time would be had by all.

I'll be out of town this year, but there's no reason that the rest of the members can't participate!

With that in mind, here are a few links on the subject, in no particular order. These include discussion on paella itself, as well as preparations by other members:

Agreed, Mike - and if you don't mind, full documentation is requested!

Anyone else? I talked to The Beautiful Mrs. Tas and we decided that the weekend or two after might be a good time to make another paella, since we'll be out of town during the appointed time; a little late, but much better than never....

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yep, that's just it... it's all about the time! lol. usually we're too busy running around to make this kind of dish, especially on Memorial Day weekend. However this year my wife is going in for surgery on thursday (a week from today! yikes!) so she'll be laid up recovering, which pretty much guarantees I'll be home and will have time to get this done for once!

She won't go for seafood so I'm thinking chicken thighs and spanish chorizo if I can find it. Usually it's just the crap mexican variety around here. Tried it once, tastes like dog food in a plastic tube to me. If I can't find chorizo, I'm pretty sure I saw some linguica at the store the other day that'll probably substitute just fine. I might try to sneak a couple prawns and clams and/or mussels on my side if I'm feeling up to it!

For a Paella Marinara, I always use FALLERA ARBORIO - Designation: Albufera, Valencia.

The FALLERA brand, is recommended by: Chef José Andrès and it is sold on Http://www.tienda.com

( Tas has been very impressed with their customer service over the years ) ..

BOMBA is a drier tinier grain rice, and if I am not mistaken, it is also produced by FALLERA.

Calasparra: This short grain is from the Murcia Designation, in south east Spain on the coast, and is usually used in "caldoso", signifying a thick soup of shell fish and rice.

FALLERA, is the best brand of natural bio rice in Spain .. I use it all the time for my Paellas, and I am sure you have found some of my recipes along with Tas´s penchant for stunning paellas in Montana !

Of course, Graco, yes, Paella served in one´s back yard is a marvel, however, us Urbanites shall have to do with our kitchen preparations.

The Pallera, a flat metal pan dating back to Pompeii ( you can still see them ) are the key cooking vessel for Paellas ..

HOWEVER, when I make Paella, I usually invited quite a few dear friends and require a deeper vessel and thus, use a TERRACOTTA CLAY, " CAZUELA " which dates back approximately 25 years and I truly find that anything I prepare in this vessel, is heaven on earth .. be it a Risotto, a Paella, fresh fish, fresh shellfish or even a stew ..

Although I have a Mexican style cazuela that would work for a crowd, none of my Spanish types would be big enough. My largest, about 12 inches, came from The Spanish Table, and was the largest they had at the time; although they now offer a 14 inch one (www.thespanishtable.com).

Well I managed to score 1 kilo of bomba rice and 1/2 lb of spanish "cooking" chorizo off amazon for just a little more than just the other bomba rice I was looking at, plus free 2 day shipping thanks to Prime. With 2 day shipping (because of the sausage) La Tienda wanted just a hair shy of $100 for the same order.

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